Poached fillet of turbot on flatleaf spinach in cream

4 servings

Ingredients

Quantity Ingredient
Hartmut Handke
1 pounds Fish bones (turbot)
2 quarts Cold water
1 small Onion, peeled and cut in quarters
1 each Stalk celery
1 each Ounce butter
1 tablespoon Shallots, finely chopped
1 teaspoon Garlic, finely chopped
6 eaches Ounces flatleaf spinach, cleaned and washed
4 eaches 6-ounce turbot fillets
1 small Leek
6 eaches Stems parsley
10 eaches Peppercorns
1 each Bay leaf
1 tablespoon Pernod
1½ cup Heavy cream
Salt, pepper and nutmeg to taste

Directions

SOURCE: THE NATIONAL CULINAR

FISH STOCK

FLATLEAF SPINACH IN CREAM

Method: Stock - Wash fish bones and place in a large pot with remaining stock ingredients. Simmer for 25 minutes, then remove from the heat and strain. Reserve liquid for poaching. Spinach - Saute shallots and garlic in butter until translucent. Add spinach and Pernod. Saute for 2 minutes. Add heavy cream and simmer for 3-5 minutes, reducing cream by ⅓. Season with salt and pepper. Serve immediately with fish fillet. Fish - At service time, poach turbot fillet in stock until done. Carefully lift out of poaching liquid and place on top of spinach leaves in cream. Serve with tourned Idaho potatoes and deep-fried sweet-potato chiffonade.

Submitted By SHERREE JOHANSSON On 10-14-94

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